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Sri Lankan Crab Curry

Sri Lankan Crab Curry

4.5rating out of 5

(1233 reviews from our customers)

Prep Time

25 min



We've made a Sri Lankan classic: Crab Curry. While commonly a whole crab sits in a bowl, we've created a more manageable version with ready-picked crabmeat. The sweetness from the crab and creaminess from the coconut are paired with a zingy lime and cucumber salad and served over fluffy rice.

Prep Time

25 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
3 shallots
1 red chilli
1 lime
3 garlic cloves
1 knob of fresh root ginger (15g)
20g fresh coriander
1/2 cucumber
nigella seeds 2
1 tsp black nigella seeds
FLECKED coconut cream 50g
1 flecked coconut cream sachet (50g)
1 tsp bright yellow turmeric
1 tbsp home blend curry powder
Fifty fifty cornish crab meat
100g Cornish fifty fifty crabmeat †
150g fragrant basmati rice
You Will Need
Food processor, butter, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 red chilli
  • 1 lime
  • 1 garlic clove
  • 15g fresh root ginger
  • 20g coriander
  • 1/2 cucumber
  • 1 tsp nigella seeds
  • 50g solid coconut cream
  • 1 tsp ground turmeric
  • 1 tbsp curry powder
  • 100g Cornish fifty fifty crab<span class="strong">†</span>
  • 130g basmati rice
Typical Values per 100g per serving
Energy 704 kJ
168 kcal
2268 kJ
540 kcal
of which saturates
6.7 g
5.2 g
21.5 g
16.9 g
of which sugars
20.1 g
1.9 g
64.7 g
6 g
Fibre 2.8 g 9.1 g
Protein 6.5 g 20.9 g
Salt 0.27 g 0.89 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
1 red chilli
red chilli
1 lime
1 garlic clove
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
20g coriander
coriander (100%)
1/2 cucumber
1 tsp nigella seeds
nigella seeds
50g solid coconut cream
white coconut kernal 100%
1 tsp ground turmeric
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
100g Cornish fifty fifty crab
White crab meat (50%), Brown crab meat (50%) (crustacean)
130g basmati rice
basmati rice
  • Allergens highlighted by † (crustacean)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Sri Lankan Crab Curry

Add the basmati rice and 350ml [700ml] water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving 

2 Sri Lankan Crab Curry

Meanwhile, peel 2 [4] shallots (you'll use the rest later!) and all of the garlic 

Peel the ginger (scrape the skin off with a teaspoon)

Cut the stalks off the coriander and set the leaves aside for later  

Cut the stalk off of the red chilli[es]


3 Sri Lankan Crab Curry

Boil a kettle

Add the shallot, garlic, ginger, coriander stalks, chilli (can't handle the heat? Go easy!) and 1 tbsp [2 tbsp] vegetable oil to a food processor and blitz the lot to a coarse paste 

If you don't have a food processor, just chop everything together finely 

4 Sri Lankan Crab Curry

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [4 tbsp] vegetable oil over a medium heat

Add the curry powder and ground turmeric and cook for 1 min 

Add the blended ingredients, with a large knob of butter and a generous pinch of salt 

Cook for 3-4 min or until fragrant and softened


5 Sri Lankan Crab Curry

Chop the hard coconut cream into pieces and combine it with 400ml [800ml] boiled water and whisk to dissolve - this is your coconut stock

Separate the white crabmeat from the brown crabmeat, you'll use the white meat later!

Add the coconut stock, 1/2 tsp [1 tsp] sugar and the brown crabmeat to the pan and cook for 5 min or until it's reached a loose consistency

6 Sri Lankan Crab Curry

Meanwhile, halve the cucumber lengthways, scrape the seeds out with a teaspoon and discard, then finely slice the flesh

Chop the coriander leaves roughly

Peel and finely chop the remaining shallot[s] 

Halve the lime[s]

7 Sri Lankan Crab Curry

Mix the sliced cucumber, chopped coriander, chopped shallot and nigella seeds in a bowl 

Squeeze the juice of the lime[s] into the bowl and add and a pinch of salt - this is your cucumber salad


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Serve the curry in bowls with the cooked rice and garnish with the white crabmeat

Tip: for fancy presentation, press the rice into small bowls and turn out

Serve the cucumber salad alongside


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